海参粉超临界CO_(2)萃取脱脂工艺优化及对挥发性风味物质的影响  

Optimization of the Process for Defatting Sea Cucumber Powder by Supercritical CO_(2)Extraction and Its Effect on Volatile Flavor Compounds

作　　者：王共明 黄会 丁玉竹 薛敬林 舒志强 井月欣 矫春娜 张健 WANG Gongming;HUANG Hui;DING Yuzhu;XUE Jinglin;SHU Zhiqiang;JING Yuexin;JIAO Chunna;ZHANG Jian(Shandong Marine Resource and Environment Research Institute,Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food,Yantai 264006,China;College of Food,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]山东省海洋资源与环境研究院,烟台市海珍品质量安全控制与精深加工重点实验室,山东烟台264006 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2025年第3期241-248,共8页Science and Technology of Food Industry

基　　金：烟台市科技创新发展计划政策引导类项目(2023YD083);烟台市海珍品质量安全控制与精深加工重点实验室开放基金(QSCDP202308);山东省现代农业产业技术体系刺参产业技术体系建设项目(SDAIT-22-08);山东省自然科学基金重点项目(ZR2020KC034)。

摘　　要：本实验以海参粉为原料,以脱脂率为指标,采用单因素与正交试验优化了超临界CO_(2)萃取分离条件,通过气相色谱法检测萃取前后海参粉和萃取物中脂肪酸的组成变化,以顶空-气相色谱-离子迁移谱(HS-GC-IMS)考察超临界CO_(2)萃取对挥发性风味物质的影响。结果表明:采用单因素与正交试验优化后得出超临界CO_(2)萃取的最佳条件为:萃取温度60℃、萃取压力40 MPa、萃取时间2 h,在此条件下脱脂率为57.6%±3.89%;海参粉、萃取后海参粉和萃取物中共检测出25种脂肪酸,其中萃取物中单不饱和脂肪酸含量占比明显较高,而花生四烯酸(ARA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)等多不饱和脂肪酸含量在萃取后海参粉中占比更高;HS-GC-IMS定性检测到70种挥发性成分,萃取后海参粉中呈腥味或刺激性气味物质如二甲基硫醚、丁醛、反-2-丁烯醛、戊醛、庚醛、苯甲醛、戊醇、2-丁酮、2-己酮、3-己酮等物质含量比原料中含量明显减少,整体风味得到很大改善。因此,超临界CO_(2)萃取能够有效萃取分离出海参粉中脂类物质,同时去除大量腥味等挥发性成分。In this study,supercritical CO_(2)extraction conditions for sea cucumber powder were optimized using single factor and orthogonal experimental design,with defatting rate as an indicator.The fatty acid composition of the sea cucumber powder before and after extraction as well as that in the supercritical CO_(2)extract were detected using gas chromatography,and supercritical CO_(2)extraction of volatile flavor substances was investigated using headspace-gas chromatography-ion migration spectroscopy(HS-GC-IMS).The results showed that the optimal conditions for supercritical CO_(2)extraction was optimized using single factor and orthogonal experiment,with an extraction temperature of 60℃,extraction pressure of 40 MPa,extraction time of 2 h,and a degreasing rate of 57.6%±3.89%.A total of 25 fatty acids were detected in the sea cucumber powder,extracted sea cucumber powder,and supercritical CO_(2)extract,with a higher proportion of monounsaturated fatty acids in the supercritical CO_(2)extract.In contrast,the proportions of polyunsaturated fatty acids such as arachidonic acid(ARA),eicosapentaenoic acid(EPA),and docosahexaenoic acid(DHA)were higher in the extracted sea cucumber powder.HS-GC-IMS led to the identification of 70 volatile components.Notably,substances with fishy or pungent odors such as dimethyl sulfide,butanal,E-2-butenal,pentanal,heptanal,benzaldehyde,pentanol,2-butanone,2-hexanone,3-hexanone and other substances were significantly reduced in the extracted sea cucumber powder,substantially improving the overall flavor.Therefore,supercritical CO_(2)extraction can effectively separate lipids from sea cucumber powder,while removing a large amount of volatile components with fishy odors.

关 键 词：海参粉 超临界CO_(2)萃取 正交试验 脱脂 脂肪酸 脱腥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]